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Paprika Chicken Thighs Recipe

Paprika Chicken Thighs Recipe photo by Taste of Home

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This is one of my favorite family meals, and the gravy is perfect over rice, grits or mashed potatoes. —Judy Armstrong, Prairieville, Louisiana

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Paprika Chicken Thighs Recipe

Prep: 15 min. Bake: 50 min.

Yield: 8 Servings

15 50 65

Ingredients

1/4 cup butter
3 tablespoons all-purpose flour
2 tablespoons paprika
1 teaspoon poultry seasoning
8 bone-in chicken thighs, skin removed
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup 2% milk
8 ounces sliced fresh mushrooms
2 tablespoons minced fresh parsley
Hot cooked rice, optional

Directions

In a small saucepan, melt butter over medium heat. Remove from the heat; stir in the flour, paprika and poultry seasoning. Sprinkle chicken with salt and pepper; place in an ungreased 13-in. x 9-in. baking dish. Spread butter mixture over chicken.
In a bowl, whisk soup and milk; stir in mushrooms. Pour over chicken. Bake, covered, at 350° for 35 minutes. Uncover; bake 15-20 minutes longer or until a thermometer inserted in chicken reads 180°. Sprinkle with parsley. If desired, serve with rice. Yield: 8 servings.

Nutritional Facts 1 serving equals 309 calories, 18 g fat (7 g saturated fat), 106 mg cholesterol, 554 mg sodium, 9 g carbohydrate, 2 g fiber, 27 g protein.

Originally published as Paprika Chicken Thighs in Taste of Home February/March 2013

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Reviews for Paprika Chicken Thighs

Paprika Chicken Thighs

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(1-8) of 8 reviews

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Reviewed on Mar. 31, 2013 by CMoore78

Easy to make, but found out that we don't really like paprika that much (we even cut it in half).

Reviewed on Mar. 13, 2013 by glitterchatter

I made this contest winner knowing that reviewers either loved it or hated it. We like paprika, but this was not a winner for us. This is one of the very few recipes from Taste of Home that has been disappointing in taste and presentation.

Reviewed on Feb. 19, 2013 by lindaloo32

AN ABSOLUTELY HORRIBLE RECIPE. I rinsed off the chicken and feed it to the feral cats....THREW THE REST OF THE MESS AWAY.

Reviewed on Feb. 11, 2013 by bbwdreamsicle

Delicious recipe!! Lots of gravy, and nice mushroom and paprika flavors. I used cremini mushrooms, and used more than the recipe called for because I really adore mushrooms. It took a lot longer to cook then on here.... and my oven is pretty true to temp. I ended up cooking it an extra twenty minutes after the time listed, and even put the temp up to 375.

Reviewed on Jan. 31, 2013 by gingerriss

I think it was not that good with all the paprika.

Reviewed on Jan. 29, 2013 by AbsolutMiami

Awesome Taste!

Reviewed on Jan. 26, 2013 by matteliz@swbell.net

Simple to make and very good. I omitted the mushrooms. The paprika is strong and smoky.

Reviewed on Jan. 17, 2013 by raywe

I loved this recipe especially over plain white rice and I am surprised the gravy was very delicious without taking away from the Chicken. Loved it. Thanks for this recipe.